Qué es? El estante de costilla
By Steven Raichlen It’s a challenge that frustrates rib fanatics everywhere.
Parrillas verticales y los fumadores, al igual que la parrilla de la caldera, Weber Smokey Mountain, y huevo verde grande, resultan excelentes costillas ahumadas húmedos. Sin embargo, una rejilla de la parrilla de diámetro de 22 pulgadas con capacidad de dos, quizás tres bastidores de espaldas de bebé. (Menos aún si usted está fumando costillas o nervaduras largas de carne.)
Y dos bastidores de costillas no hacen una fiesta.
Hay una solución simple: cocinar las costillas en posición vertical en un estante de costilla. Esto duplica su capacidad de parrilla y la orientación vertical de las nervaduras ofrece otra ventaja: it helps drain off excess fat. (Position the ribs with the wide end facing up.)
When I designed the Best of Barbecue Rib Rack, I made the compartments extra wide (to accommodate beef ribs) and the crossbars extra tall (to support beef ribs and spare). I also added extra crossbars to provide support for short racks, like Danish baby backs.
Think of this simple device as a rib condominium. And don’t think of firing up your grill or smoker without it.
Click here for more information about the rib rack.
And here are a couple of my favorite rib recipes to get you started:First-Timer’s RibsMemphis-Style RibsRaichlen on Regional-Style Ribs!
